One pot tuna and broccoli pasta

This pasta really can be made in just one pot. The noodles are cooked in milk instead of water, making a rich and creamy sauce.

• 2 1/2 cups milk
  
  
• 1 3/4 cup water
  
  
• Pinch of salt
  
  
• 300 g package of rotini or fusilli pasta
  
  
• 3 cups chopped broccoli (fresh or frozen)
  
  
• 250 g (around 1 cup) ricotta or cottage cheese
  
  
• 3 tablespoons lemon juice
  
  
• Pinch of pepper
  
  
• 2 170 g cans tuna

1. Add milk, water and salt to large pot, and heat over medium heat until steaming. Stir in pasta, cover, and reduce the heat to low. Cover and simmer for 10 minutes.
   
   
2. Add broccoli to the top of the pasta noodles, cover and simmer again, until pasta is cooked and broccoli is tender.
   
   
3. Add ricotta (or cottage) cheese, lemon juice, and pepper to the pot, and stir in thoroughly.
   
   
4. Drain cans of tuna, and add to the pot. Gently mix into the pasta, until just warmed through.

• You can use any kind of milk for this recipe, but milk with a higher fat content will make a richer sauce.
  
  
• Cooking pasta in milk releases starches from the noodles into the milk, making a thick sauce. If you find the sauce too thick, just stir in milk or water until it's the desired consistency.

• You can use any vegetables you like in this recipe; try it with peas, frozen mixed vegetables, or diced tomatos and mushrooms.
  
  
• Top with parsley, another squeeze of lemon juice, or cheese.

• Keep pasta covered in fridge for up to 3 days

Recipe adapted from CBC's Live Right Now

Food is Too Expensive! was funded by the City of Saskatoon through our Healthy Yards partnership, the Cyril Capling Trust Fund of the College of Agriculture and Bioresources, and the Department of Plant Sciences. Focus group research to inform this work was collected by CHEP. Thank you all for helping us make healthy food more accessible!